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Lunch Menu
Serving
Lunch Thursday and Friday from
11:30-2:30 |
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Raw Bar Selection
Top Neck / Little
Neck Clams $1.95/each
Assorted Oysters
$2.25/each ~
Shrimp Cocktail $3.00/each |
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Salads
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Roasted Beet Salad with baby
arugula, frisee, walnuts and
Coach Farm goat cheese with a
Dijon mustard vinaigrette
12 |
Chopped Salad with
radicchio, corn, Kalamata
olives, hearts of palm, and
scallions with creamy oregano
dressing
9 |
Spinach Salad with Grilled Sea
Scallops or Grilled Shrimp
with Maytag Blue Cheese, golden
raisins, candy walnuts and
sherry orange vinaigrette
16 |
Chicken or Shrimp Cobb Salad
hearts of romaine with tomatoes,
avocado, hard boiled eggs, bacon
and crumbled Maytag bleu cheese
with sherry shallot vinaigrette
Grilled Chicken – 12 Grilled
Shrimp – 15 |
Lobster Cobb Salad 1 lb
Steamed Maine Lobster with
spinach, frissee, bacon,
avocado, egg and feta cheese
with creamy oregano dressing
21 |
Bok Choy Salad with Grilled
Atlantic Salmon or Seared Tuna
green scallions, crunchy noodles
and slivered almonds with sweet
sesame vinaigrette
Salmon 15 Seared Tuna 18 |
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Grilled Shrimp Salad with
baby greens, tomatoes and feta
cheese with champagne
vinaigrette
13 |
Soups
6 |
New
England & Manhattan Clam Chowder
Soup du Jour |
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Sandwiches
Includes choice of side salad or
soup |
Asian Salmon Burger (Weight
Watchers Recipe-4 points) with
lettuce, tomato and
wasabi mayonnaise (on the side)
on a whole wheat roll
13 |
Assorted Sliders grilled
tuna, swordfish and salmon with
lettuce and tomato and french
fries
16 |
Maine Lobster Roll on a
toasted buttered bun
16 |
EFG Club Sandwich grilled
shrimp, avocado, bacon and
tomato with basil mayonnaise on
brioche
13 |
Crabmeat Melt Maryland
crabmeat salad with swiss
cheese, avocado, and tomato on
whole wheat bread
14 |
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Seafood Quesadilla with
shrimp, scallops & crabmeat,
black beans, tomato, cheddar
cheese, cilantro and tomato
salsa
12 |
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Entrees |
Grilled Fish
served with choice
of side salad or
cole slaw
Tilapia -14
Swordfish - 18
Salmon - 15 |
Parmesan Encrusted Cod over
sautéed spinach, tomato,
asparagus and vegetable nage
16 |
Spanish Bouillabaisse with
wild shrimp, manila clams,
mussels, scallops and tilapia
16 |
Linguine with Clams
pancetta, tomato and asparagus
in a white clam sauce
14 |
Pan Seared Cod served on a
bed of shredded cabbage, black
beans and guacamole with home
made chips
14 |
Maryland Jumbo Lump Crabcake
with lobster sauce and red
pepper preserves & french fries
15 |
Fish & Chips fresh cut scrod
with our famous beer batter &
french fries
13 |
Fish of the Day over garlic
crushed potatoes, wild
mushrooms, peas & Dijon beurre
blanc
16 |
Saffron Seafood Risotto with
scallops, shrimp, crabmeat,
asparagus and tomatoes
18 |
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If you have a food allergy
please let your server know |
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Dinner
Menu
- serving
dinner seven nights a week |
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Raw Bar Selection |
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Top Neck Clams
1.95 each |
Little Neck Clams
1.95 each |
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Shrimp Cocktail 3.50 each |
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Oysters
2.25 each |
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Blue Point -Long Island ~
medium-large; mineral qualities
with a mild, briny finish
Wellfleet- Cape Cod;
juicy, slightly briny, plump
with a salty finish
Malapeque – Prince Edward
Island; sweet, small and thin
meat, clean finish
Beau Soleil- New
Brunswick; a firm, clean oyster
renowned for its sweetness
Kumamoto – Washington,
rich in flavor, almost buttery,
slight mineral finish 2.85 each |
Soup
Manhattan Clam Chowder 8 / New
England Clam Chowder 8
Yellow Split Pea Soup with
pumpernickel crouton bacon 8 |
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First
Course |
Roasted Beet Salad with baby
arugula, frisee, walnuts, Coach
Farm goat cheese and Dijon
mustard vinaigrette
12 |
Chopped Salad with
radicchio, Kalamata olives,
corn, hearts of palm, and
scallions with creamy oregano
dressing
10 |
Salad of Organic Lettuces
and tomatoes with balsamic and
sherry vinaigrette and pumpkin
oil
8 |
Hearts of Baby Romaine Lettuce
with roasted red peppers,
asparagus and Maytag blue cheese
dressing
11 |
Spinach Salad with Maytag
Blue Cheese, raisins, candy
walnuts and sherry orange
vinaigrette
11 |
Mache, Watercress and Endive
Salad with Maytag blue
cheese ravioli, celery root
remoulade and walnut vinaigrette
12 |
Peeky Toe Crab & Avocado Salad
with pear tomato, red onion,
gaufrette potatoes and fennel
emulsion
13 |
Maryland Jumbo Lump Crab Cake
with lobster sauce and red
pepper preserves
13 |
Tuna Tartar with sticky
rice, diced mango, pickled
ginger in a balsamic reduction
12 |
Crispy Octopus with shaved
fennel, pickled onions & candied
lemon vinaigrette
13 |
Homemade Cavatelli with Shrimp,
artichokes, asparagus,
mascarpone cheese & truffle
essence
13/26 (entrée) |
Two Minute Calamari pine
nuts, black currants & jalapeno
pesto
11 |
Prince Edward Mussels with
three herb broth and white wine
11 |
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Maine Steamers with drawn
butter and natural broth
13 |
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Please tell your server if you
would like to order one of our
special soufflés
18% gratuity is added to parties
of 6 or more |
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Specials |
D & S Braised
Prime Short Ribs
with sautéed
baby spinach,
Lingonberries
jam and red wine
sauce
29 |
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Spiced Roasted
Swordfish with
mashed potatoes,
vegetable ragu in
cilantro curry sauce
28 |
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Lobster Cobb Salad 1 lb
Steamed Maine Lobster with
spinach, frissee, bacon,
avocado,
egg and feta cheese with creamy
oregano dressing
27 |
Pan Seared Wild Salmon with
sautéed spaghetti squash,
capers, hazelnuts and brown
butter sauce
34 |
Spanish Bouillabaisse with
wild shrimp, scallops, little
neck clams and mussels
12/24 |
Grilled Halibut T Bone Steak
with olive oil, garlic, tomatoes
and capers with steamed
broccoli, carrots and
cauliflower
29 |
Pan Seared Channel Bass wild
mushrooms, baby carrots,
haricovert. Tomato vinaigrette
24 |
Dover Sole a la Monegasque
on a bed of mashed potatoes with
capers, red peppers, lemon,
hazelnuts with meuniere sauce
36 |
Pan Roasted Black Fish over
garlic crushed potatoes, wild
mushrooms and peas in a Dijon
mustard beurre blanc
26 |
Whole Grilled Fish with
capers tomatoes, extra virgin
olive oil and grilled vegetables
Branzino 28 White Sea
Bass 24 |
Fresh Black "Squid" Tagliatelle
with calamari, pine nuts,
capers, black currants in a
light tomato sauce
22 |
Parmesan Encrusted Cod over
sautéed spinach, tomato,
asparagus, artichokes, and
vegetable nage
26 |
Grilled Brook Trout with
spaghetti vegetables and fresh
pasta and watercress sauce
22 |
Whole Maine Steamed Lobster.
Baked potato, coleslaw
MP |
Saffron Seafood Risotto with
scallops, shrimp & crabmeat,
asparagus and tomato
26 |
Fish and Chips fresh cut
fish filets in our famous beer
batter & french fries
19 |
Fresh Herb Tagliatelle with
slow cooked shrimp, scallops,
mussels, clams and spicy crushed
tomatoes
12/24 |
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EFG Surf & Turf filet mignon
and shrimp with red wine
balsamic vinaigrette, parsley,
oil and lobster veal au jus
29 |
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Land Lovers |
Hanger Steak over mashed
potatoes with broccoli rabe with
port wine and mushroom sauce
24 |
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Long Island Duck, Leg Confit,
Pan Seared Breast with butternut
squash puree, red sweet and sour
cabbage and golden figs
29 |
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Side Plates |
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Roasted Potatoes 4 |
Basmati Rice 4 |
Baked Potato 4 |
Grilled Sweet Potato
Fries 4 |
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Broccoli Rabe 5 |
Steamed Broccoli,
Carrots and Cauliflower 5 |
Grilled
Vegetables 5 |
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DESSERTS
All
desserts are made in house |
Specialty Souffles 10 |
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Classic
Crème Brulee 8 |
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Decadent
Chocolate Torte with crème anglaise and
strawberries 8 |
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Profiteroles
with Kit Kat Bar ice cream and hot chocolate
sauce 8 |
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Pumpkin
Bread Pudding with pumpkin ice cream 8 |
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Old
Fashioned Sundae with Jane’s Coconut
Almond Joy ice cream, chocolate sauce and
toasted nuts 7 |
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Comice Pear
Pound Cake Cake with Apple Caramel Ice
Cream 8 |
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Chocolate
Lava Cake with vanilla ice cream in a
hazelnut toile and fresh fruit 8 |
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Apple Clafouti
hazelnut rum flavor and caramel ice cream 8 |
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Chocolate Brownie
Ice Cream Sandwich with vanilla ice cream and
hazelnut sauce 8 |
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Homemade Fruit
Sorbet assorted flavors served with fresh fruit
7 |
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Featuring Jane’s
Hudson Valley Ice Cream 6 |
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Tasting of Jane’s
Hudson Valley Ice Cream – three flavors 8 |
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Assorted Biscotti
with crème anglaise and chocolate sauce 6 |
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BEVERAGES
Espresso Martini Absolut Vanilla Vodka, Kahula,
Bailey’s & Espresso 12
Irish Coffee Jameson Irish Whiskey, fresh
brewed coffee and whipped cream 8
EFG Coffee Amaretto and Baileys with fresh
brewed coffee and whipped cream 8.5
Mexican Coffee Kahlua, fresh brewed coffee
and whipped cream 8
Illy Café Espresso and Cappuccino 3/4
Mighty Leaf Teas 3 |
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COGNACS |
Courvoisier
VSOP
Hennessy VS
Martell VSOP
Busnel Calvados VSOP
Remy Martin VSOP |
14
12
12
9.5
12 |
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PORTS AND
SHERRIES |
Dows
Boardroom Tawny
Dows Fine Port
Delaforce Twenty Year
Porto Curious and Ancient
Sandelman’s Founders Reserve
Fonseca Porto Bin #27 |
10
9
12
8
8 |
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SMALL BATCH
BOURBON |
Knob Creek
Blanton’s
Booker’s |
10
13
11 |
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SINGLE MALT
SCOTCH |
Glenlivet 12 Year
Macallan 12 Year
Glenfiddich 12 Year
Dewar’s 12 |
10
12
10
12.5 |
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CORDIALS |
Fernet
Branca
Piemonte Grappa
Chambord
Fernet Branca
Piemonte Grappa
Chambord
Luxardo Amaretto
Bailey’s Irish Cream
Sambvca
Chartreuse
Harvey’s Bristol Cream |
8
8
8
8
8
8
10
8
8
8
8 |
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